How to make chicken soup noodles
Ingredients:
1 Beijing Imperial Chicken, about 1.2kg
4-5 pieces dried whelk meat, soaked overnight
2-3 pieces fresh ginger
2 tablespoons wolfberries
Sea salt to taste
Wu Bo Garden handmade pumpkin noodles
Method:
1. Place about 2 liters water in a clay soup pot. Bring to a boil.
2. Chop up chicken, removing excess fat and skin.
3. Drop chicken, whelk meat and ginger into boiling water.
4. Bring back to a boil, and then reduce to a simmer for an hour.
5. Bring a pot of water to the boil and quickly blanch pumpkin noodles.
6. Drop cooked noodles into a serving bowl and top up with chicken soup, and garnish with wolfberries.
Recipe provided by Pauline D. Loh
Special thanks to Eric Jou and Lin Jian
Videographer/Photographer/Editor: Fan Zhen
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